These salty-sweet sandwiches are nicely sized for sharing, but you may wind up splurging and eating a whole one. A pie pan topped with cans of food makes a great improvised panini press.

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Credit: Iain Bagwell; Styling: Emma Star Jensen

Recipe Summary

25 mins
Serves 2 to 4 (serving size: half a sandwich)


Ingredient Checklist


Instructions Checklist
  • Split rolls horizontally and lightly brush cut sides of bottom halves with a little oil. Layer them with shredded cheeses, prosciutto, and onion. Spread 1/4 cup relish on each top half and set on sandwiches.

  • Heat a heavy medium frying pan, preferably cast iron, over medium heat. Lightly brush pan with oil. Add sandwiches and reduce heat to medium-low. Set a pie pan on sandwiches and top with 4 medium cans of food. Cook, gently pressing down on cans every so often, until sandwiches are golden brown on underside, 4 to 7 minutes.

  • Remove pie pan and cans. Brush sandwich tops with a little more oil and sprinkle with parmesan. Turn over, replace pie pan and cans, and cook, pressing on cans again, until cheese is melted and second side is nicely browned, 2 to 3 minutes.

  • Cut sandwiches in half and tuck in arugula. Serve with remaining relish.

Nutrition Facts

492 calories; calories from fat 42%; protein 27g; fat 23g; saturated fat 10g; carbohydrates 47g; fiber 2.6g; sodium 1191mg; cholesterol 62mg.